| METHOD |
| 1. Preheat your oven to 180C/160C Fan and line a 12-hole muffin tray with cases. |
| 2. Whisk together the egg, milk, vanilla and oil in a bowl. |
| 3. Add the flour and sugar to the mixture, and using a spatula, mix together as little as possible till it's combined. |
| 4. Add in the white chocolate chips and the raspberries and fold through. |
| 5. Split the mixture evenly between the 12 cases, and bake in the oven for 25-30 minutes. |
| 6. Leave to cool fully in the tin, or on a wire rack. |
| 7. Once cooled, drizzle over some white chocolate and sprinkle on some freeze-dried raspberries. |